This mushroom risotto with crispy shiitakes on top is one of my favorite fall meals! It's super easy to make and comes together in about 30 minutes!
Risotto is one of my favorite things to make when I want to impress someone. It’s super easy to make, has amazing depth of flavor, and just seems fancier than other side options. It's also extremely versatile! You might also like this spinach and leek risotto!
Ingredient Notes
You just need a few simple ingredients to make this creamy mushroom risotto!
- Mushrooms - I use both cremini and shiitake mushrooms in this risotto, but you can use one or the other if you prefer!
- Arborio rice - This recipe is best if you use rice that’s specifically for risotto! Risotto is traditionally made with short grain rice that has a high starch content. This is what gives risotto that super creamy, luxurious texture! Arborio rice is most common but I’ve also made this recipe with loto rice and paella rice and they work great! But always double check the cooking instructions for your rice. This recipe uses a 1:4 rice to liquid ratio but if your rice uses a 1:3 ratio, you’ll want to reduce the water by 1 cup.
- White cooking wine - This is completely optional but adds some great flavor to your risotto! I always keep cheap, dry white wine on hand that I use for cooking. It’s amazing how much flavor a $3 bottle of sauvignon blanc can add to a dish!
- Vegetable stock - I always use my homemade vegetable stock when I make risotto for the best flavor!! You can also use store bought vegetable stock, chicken stock, or even water.
How to Make Risotto
In a large skillet or stockpot, melt the butter with the olive over medium-high heat then add in the sliced shiitake mushrooms. Saute for 3-5 minutes or until golden brown and lightly crispy. Remove from the pan and set aside.
In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy like me). Remove from the heat and set aside.
Reduce the heat to medium-low and add in the cremini mushrooms, shallots, and garlic. Saute for about 5 minutes or until lightly browned and fragrant.
Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Add in ½ cup of the warmed vegetable stock and herbs and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed and the rice is fully cooked.
Stir in the Parmesan. Then taste and add salt and pepper if needed.
Top with the crispy shiitakes and enjoy!
Recipe Notes
This mushroom risotto is already vegetarian but you can also make it vegan by just omitting the Parmesan! It’s still creamy and tasty without the cheese! But if you eat cheese then you should DEFINITELY add the cheese. Trust me.
Recipe FAQ's
Store risotto in an airtight container in the fridge for up to 4 days.
Technically yes, but I don't recommend it. Long grain rice will take a little longer to cook and won’t be quite as creamy. Follow the same instructions as below but use 3 cups of water instead. You can also add in ¼ cup of heavy cream towards the end to make it extra creamy.
Yes, but it will be a lot less flavorful. If using water, I recommend also using some sort of bullion to enhance the flavor.
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Mushroom Risotto
Equipment
Ingredients
- 4 cups Vegetable Stock, substitute chicken stock or water
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces shiitake mushrooms, sliced
- 8 ounces cremini mushrooms, finely chopped
- 1 large shallot, diced
- 2 cloves garlic, diced or pressed
- 1 cup arborio rice
- ½ cup white cooking wine
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh sage
- ½ cup Parmesan cheese, shredded
- salt and pepper, to taste
Instructions
- In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy). Remove from the heat and set aside.
- In a large skillet or stockpot, melt the butter with the olive over medium-high heat then add in the sliced shiitake mushrooms. Saute for 3-5 minutes or until golden brown and lightly crispy. Remove from the pot and set aside.
- Reduce the heat to medium-low and add in the cremini mushrooms, shallots, and garlic. Saute for about 5 minutes or until lightly browned and fragrant.
- Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
- Add in ½ cup of the warmed vegetable stock and the fresh thyme and sage, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed and the rice is fully cooked.
- Stir in the Parmesan. Then taste and add salt and pepper if needed.
- Top with the crispy shiitakes and enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Virginia says
Loved this so much! Absolutely delicious and had the best mushroom, umami flavor! I was craving a mushroom dish and this totally hit the spot. Highly recommend!
Sophia says
LOVED IT! Super flavorful and mushroomy. I used vegan butter & parm and it came out perfectly! Dinner + an arm workout all in one.
Sophia says
LOVED IT! Super flavorful and mushroomy. I used vegan butter & parm and it came out perfectly! Dinner + an arm workout all in one.